In a saucepan, add the water, salt and, butter. Bring to a boil and add the flour. Turn the heat down low and stir until the mixture comes together in a ball of dough. Let the dough cool down to room temperature before continuing.

In a bowl, combine your diced pork, salt, pepper, thyme, sage, and nutmeg. Stir until combined.

Preheat the oven to 350F. Line a half sheet pan with parchment and set aside.

On a generously floured surface, knead your dough for a few seconds until you get a smooth dough. Set aside 200g of the dough and divide the rest into 6 equal pieces.

I don't have a standing pie mold so I used a mason jar to mold each pie. Press or roll each ball of dough into flat discs. Generously flour the ball of dough and the mold and gently but firmly press the dough up the sides of the mold. Make sure the crust is even. If there is excess dough, slice it off and set aside.

Remove the mold and place the crust on the prepared sheetpan. If you're finding the dough too soft to manage, place it in the refrigerator for a few minutes. Fill each pie with the pork filling. Make sure not to pack the meat in as we will need room for the jelly later on. Repeat this with the rest of the dough.

Roll out the 200g gram ball of dough and cut out circles to make the lids for each pie. Top each pie with the lid and crimp the edges together to seal it closed. Cut a hole in the center of each pie.

With the excess dough, roll it out again and cut out small leaves to decorate the pies with. Adhere each piece with a dab of the whisked egg. After placing on all the leaves, brush the egg all over the pie and bake. Bake at 350F for 1 hour or until golden brown and cooked through.

Let it cool for 15 minutes. Meanwhile, add the stock in a saucepan and bring to a simmer over medium high heat. Turn off the heat and whisk in the gelatin until it has all dissolved. Once the pies have cooled slightly, pour the jelly mixture into each pie. Leave it in a cool area to set and serve.